Best Irish Cottage Pie Recipes

IRISH COTTAGE PIE WITH GROUND BEEF RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F.
• Melt butter in a skillet over medium-high heat. Cook the onions for 5 minutes. Then, add garlic and cook for 1 minute.
• Set onions and garlic aside and in the same skillet, add ground meat. Cook and stir for 6-8 minutes until thoroughly browned. Drain & rinse meat in a colander.
• Add meat back in the skillet over medium-low heat. Stir in parsley, rosemary, thyme, salt, pepper, and Worcestershire sauce. Then, stir in flour, and tomato paste. Stir until completely well incorporated
• Stir in broth (or wine), peas, carrots, tomatoes and corn. Simmer for 5 minutes.
• Evenly smooth meat mixture onto bottom of the skillet (or press into the bottom of a 9x9"inch baking dish). Sprinkle cheddar cheese over the top.
• Potatoes: Heat broth, butter, and salt in a bowl in the microwave until hot. Stir in sour cream and potato flakes and mix with a fork. Let sit until liquid has been fully absorbed. (Note: the potatoes need to be thick to pipe perfect peaks.
• Use a "star tip" on a piping bag (or a Ziploc bag with corner snipped). Fill bag and pipe potatoes into skillet or baking dish, covering the meat.
• Sprinkle chopped onions & pepper on top.
• Bake uncovered for 30 minutes.
• Serve hot.

COTTAGE PIE (AUTHENTIC IRISH RECIPE)

Steps:

• Pre-heat oven to 375 degrees.
• Brown the beef in oil.
• Remove from pan and set aside.
• Drain most of the accumulated fat from the pan.
• Sauté onions until tender, and then add chopped tomatoes and cook for 2-3 minutes.
• Add broth and stir in herbs and seasonings.
• Return brown meat to skillet and continue cooking for 5 minutes.
• Transfer all ingredients to an ovenproof casserole.
• Top with mashed potatoes (scoring them with a fork.) Dot with butter and bake uncovered in 375-degree oven for 30-40 minutes.

IRISH COTTAGE PIE

Steps:

• 1. Heat half of the oil in large saucepan and cook the beef until no pink remains; set aside. Add remaining oil to pan, add the onion, carrots and celery to the pan, and sauté vegetables over medium-low heat until tender, about 20 minutes. Add the garlic, flour and tomato puree, increase the heat and cook for a few minutes. Add cooked beef and wine to the pan, and let it reach a low boil. Reduce heat to low, and simmer uncovered for 30 minutes. Add the stock, Worcestershire sauce, thyme, and bay leaf, and cook uncovered for another 15 minutes. The pan gravy should thicken by now. If a lot of liquid remains, increase heat slightly and let cook a few more minutes. Discard the thyme stalk and bay leaf.
• 2. Meanwhile, make the mash. In a large saucepan, cover the potatoes in salted cold water. Bring the water to a boil, reduce heat and let simmer until tender, about 15-20 minutes. Drain well, and let potatoes stand a few minutes. Mash well with milk butter, half of the cheese, salt, pepper, and a teaspoon or so of nutmeg.
• 3. Spoon the meat mixture into an oven-proof baking dish. Spoon mashed potato mixture into baking dish, covering the meat layer. Sprinkle the remaining cheese on top.
• 4. Bake at 400°F for 25 to 30 minutes or until the top is golden brown. For a crispier top, let it stand under the broiler for a minute or two.

IRISH COTTAGE PIE

Steps:

• Place the potatoes in a pot of fresh salted water and bring to a boil. Cook until under fork tender. Saute the ground meat in a large hot skillet till lightly browned; pour off the fat if there is any; return the skillet to the stove. Add a dash of olive oil. Toss in the leeks and garlic; stir and cook until the leeks are soft. Add in the carrots; stir and cook for a couple of minutes till tender-crisp. Add in the baby peas and tomatoes. Stir in the red wine, balsamic vinegar, sugar, herbs and cinnamon. Season to taste with sea salt and pepper. Remove from heat. Back to the potatoes: Drain the potatoes. Season with sea salt, ground pepper. Drizzle with a little extra virgin olive oil and stir to soften the edges a bit. Layer the filling in a casserole or baking dish. Top with the potatoes. Bake in the center of a preheated oven until bubbling and hot- about 25 to 30 minutes.

TRADITIONAL IRISH COTTAGE PIE (AKA SHEPHERD'S PIE) | KITCHEN DREAMING

Steps:

• Prepare the Mashed Potatoes: In a large saucepan, cover the potatoes in salted cold water, bring to the boil and simmer until tender. Drain well, then allow to steam-dry for a few mins. Mash well with the milk, butter, and cheese, then season with some salt and pepper.
• Prepare the Filling: Preheat the oven to 425 degrees F (for step 3). Heat a 12-inch cast-iron skillet over medium-high heat. Add the onions, garlic, and carrots and saute about 5 mins. Add the lean ground beef and cook breaking up large pieces. Add the tomato paste, beef broth, beef bouillon, and fresh herbs. Bring to a simmer and cook, uncovered, for 15 mins. The gravy should be thick and coating the meat. Season to taste. Stir in the frozen peas and remove from the heat. [See Note 11]
• Add the Topping: Spoon on the mashed potatoes over the top of the beef filling making sure to cover the entire surface. lightly brush the surface of the potatoes with a beaten egg, then score lines with a fork making a pattern.
• Bake: Bake for 15-20 minutes or until the topping is golden brown and the filling is hot and bubbly.